This is a classic recipe for garlic chives, so if you've never used them before, give it a try! It's quick and simple to make. Dip in soy sauce, the sweet tobanjan miso dip below, or any other Asian sauce/dip you like.

400 reports! The golden combination of garlic chives and eggs with added pork makes for a main dish that pairs perfectly with rice. The secret is seasoning with Hondashi, which complements the garlic chives perfectly!The origin of this recipeIn our household, garlic chives and eggs are seasoned with Hondashi. When we want to elevate it to a main dish, we add pork! However, since Hondashi pairs well with garlic chives and eggs, we season the pork with soy sauce for a rich flavor.

I combined leftover Chinese chives, and bean sprouts because I mistakenly bought an extra bag.The water comes out from the vegetables, so quickly stir-fry over high heat. Recipe by Mamyuchoko

Namul is a great addition to a meal when you want to eat more vegetables, but it's usually very salty. By coating the vegetables with the sesame oil first and then adding the remaining ingredients, only the surface of the vegetables will be flavored so that it doesn't taste as salty....this is how I always make it.Don't wring out the excess moisture from the garlic chives too strongly or the fibrous texture will be very noticeable. Usually you just parboil garlic chives, but if you boil them just a little bit longer, they become sweeter. If you have some garlic sesame oil on hand, you can make namul even easier. For 2 servings. Recipe by Heartful Kitchen Rei

This is a simple recipe where you stir-fry cabbage and fried tofu with a garlic-ginger flavored miso sauce. It's even more delicious with spring cabbage! The origin of this recipe: It's a dish I crave during the spring cabbage season.

I was making stir-fried bean sprouts and garlic chives before pay-day (because it's cheap). My husband likes garlic chive omelets, so I added eggs to the dish and pour over the thick sauce too.The Chinese-style sauce should be slightly runny. Recipe by smapkayo

This is a fragrant egg roll made with garlic chives. Mixing cornstarch dissolved in water into the eggs is the key to making it delicious!About this recipe:This is a staple dish I always make at home.

This recipe is for 2 persons, so if you wanna make for3 or 4 then you need to adjust the recipe.Watch the video too:

★★★Popular Recipe★★★Spicy and rich in flavor!A deliciously addictive stir-fried udon!Try topping it with a fried egg.Origin of this recipeI thought pork kimchi would taste great with udon, so I gave it a try.

I added nutrient-rich black garlic to yogurt along with black sesame and kinako. Does black garlic taste a bit like fruit? Dried fruit?The story behind this recipeWe received a lot of homemade black garlic from my husband's family. Even though we know it's good for us, it's hard to eat it all as is. So, I added it to the yogurt we always eat with black sesame and kinako, and it tasted a bit sweet and sour? Like fruit?? It was easier to eat that way.

I made dumplings using cabbage, which has been super cheap lately. Honestly, I wasn’t planning to write this recipe since it’s just dumplings, but my husband said, “They’re so delicious, you have to write it down!” So here it is (I’m so obedient).How good are they? My husband wanted them for lunch, dinner, and even asked for a plate before bed. We finished all the dumplings in one day, so I went out to buy more ingredients and made several more batches.Let’s support cabbage farmers and make cabbage dumplings together! Go!★ Dumpling-making video: http://goo.gl/3Kz4uw★ Dehydrate the cabbage and garlic chives first so the filling isn’t too wet and hard to wrap.★ Since cabbage and garlic chives release water when mixed with salt, add them to the filling last.★ Different soy sauces have different saltiness, so adjust the amount to taste.★ More tips: http://goo.gl/qilsLR

This is a spicy udon noodle hot pot loaded with kimchi and garlic. Enjoy it with a soft-boiled egg on top!Recipe background: I had some kimchi in the fridge. Stir-fried udon is good, but I decided to try making a chige-style hot pot udon instead.